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• Always place the pan in the center of the surface unit you are cooking on. Never leave
surface units unattended at high heat settings. Proper contact of cookware to burner
also will improve efficiency. Boilovers cause smoking and greasy spills that may catch on
fire.
• Clean cooktop with caution. Do not use sponges or cloth to wipe spills on a hot cooking
area. Use a proper metal scraper. If a wet sponge or cloth is used to wipe spills on a hot
cooking area, it can cause steam burns. Some cleaners can produce noxious fumes if
applied to a hot surface.
• Do not turn surface units on before placing cookware.
• Do not store heavy items above the cooktop surface that could fall and damage it.
• Do not place aluminum foil or plastic items such as salt and pepper shakers, spoon
holders, or plastic wrappings or any other material on the range when it is in use.
• Do not use a steel-wool pad or scrub pad or abrasive cleaning pads. They can scratch the
surface.
ENERGY SAVING TIPS
• Multiple-rack cooking saves time and energy. Whenever possible, cook foods requiring the
same cooking temperature together in one oven.
• For optimal performance and energy savings, follow the guides on page 31 for proper rack
and pan placements.
• Match the size of the cookware to the amount of food being cooked to save energy when
heating. Heating ½ quart of water requires more energy in a 3-quart pot than in a 1-quart
pot.
• Use cookware with flat bottoms to provide the best contact with the cooktop surface when
cooking on the glass-ceramic cooktop.
• Match the size of the cooktop burner or element to the size of the cookware in use. Using
a large element for a small pan wastes heating energy, and the exposed surface of the
element is a burn or fire hazard.
• Reduce energy use by cleaning light oven soils with the EasyClean
self-clean.
• Avoid opening the oven door more than necessary during use. This helps the oven
maintain temperature, prevents unnecessary heat loss, and saves on energy use.
SAFETY DURING USE
• Do not touch the oven racks while they are hot.
• If a rack must be moved while the oven is hot, do not let the pot holder contact the hot
heating element in the oven.
• Use caution with the Timed Cook or Delayed Timed Cook features. Use the automatic
timer when cooking cured or frozen meats and most fruits and vegetables. Foods that can
easily spoil, such as milk, eggs, fish, meat or poultry, should be chilled in the refrigerator
first. Even when chilled, they should not stand in the oven for more than 1 hour before
cooking begins, and should be removed promptly when cooking is complete. Eating
spoiled food can result in sickness from food poisoning.
• Accessible parts may become hot when the grill is in use.
• Do not place food or cookware on the bottom of the oven cavity. Doing so will cause
permanent damage to the oven bottom finish.
• Do not use water on grease fires. Should an oven fire occur, leave the oven door closed
and turn the oven off. If the fire continues, throw baking soda on the fire or use a fire
extinguisher. Do not put water or flour on the fire. Flour may be explosive and water can
spread a grease fire and cause personal injury.
IMPORTANT SAFETY INSTRUCTIONS
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